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Sour-Sweet Lentils

For tempering:

  • 2 tsp of clarified butter (ghee)
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 inch of cinnamon
  • 3 - 4 cloves
  • 2 green chillies
  • 5 - 6 curry leaves
  • 1 tsp red chilli powder
  • Jaggery
  • 4 - 5 kokam
  • Salt to taste

Method:

  • Add some water to the pressure cooked dal
  • TIP: Churn the dal with a wooden whisk to ensure that the dal and water is mixed well
  • Take some ghee
  • Add 1 tsp of mustard seeds
  • Add 1 tsp of cumin seeds
  • Add cinnamon when it starts crackling
  • Add 3 - 4 cloves
  • Add 2 - 3 pieces of green chillies
  • Let it cook for 1 minute
  • When the seeds begin crackling add a pinch of hing
  • Add curry leaves
  • Slowly add the cooked and churned dal
  • TIP: Ensure that the tempering does not get burnt or else it would spoil the taste of the dal
  • Mix the dal slowly
  • Leave it to simmer for 10 - 15 minutes
  • While the dal is simmering add the jaggery and kokam
  • TIP: Add kokam to bring in the sourness in the dal
  • Add red chilli powder to make it spicy
  • A pinch of salt
  • Allow the dal to simmer on a low flame for 15 - 20 minutes
  • Best served with rice or roti

India Food Network

India Food Network

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